Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

by Małgorzata Starowicz, Saruhan Arpaci, Joanna Topolska, Małgorzata Wronkowska
Published 2021-04-01

The Application of <i>Lamiaceae</i> Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

by Małgorzata Starowicz, Ewa Lelujka, Ewa Ciska, Grzegorz Lamparski, Tomasz Sawicki, Małgorzata Wronkowska
Published 2020-11-01

Effect of high added-value components of acid whey on the nutritional and physiological indices of rats

by Małgorzata Wronkowska, Jerzy Juśkiewicz, Zenon Zduńczyk, Józef Warechowski, Maria Soral-Śmietana, Monika Jadacka
Published 2018-11-01

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

by Henryk Zieliński, Joanna Honke, Joanna Topolska, Natalia Bączek, Mariusz Konrad Piskuła, Wiesław Wiczkowski, Małgorzata Wronkowska
Published 2020-06-01